Yi Wang

Fabrication of polysaccharide-based high internal phase emulsion gels: Enhancement of curcumin stability and bioaccessibility

Jinyu Miao, Na Xu, Ce Cheng et al. · Food Hydrocolloids · 2021 · 124 citations

Agriculture, Food Science, Pharmaceutics +12

Chemical composition, antimicrobial and antioxidant activities of essential oils of Lavandula × intermedia ‘Budrovka’ and L. angustifolia cultivated in Croatia

Biljana Blažeković, Weifeng Yang, Yi Wang et al. · Industrial Crops and Products · 2018 · 98 citations

Life Sciences, Botany, Plant Sciences +11

Low density lipoprotein-pectin complexes stabilized high internal phase pickering emulsions: The effects of pH conditions and mass ratios

Zhenshun Li, Yating Xiong, Yi Wang et al. · Food Hydrocolloids · 2022 · 77 citations

Agriculture, Chemical Engineering, Food Science +17

Characterisation of mutagenised acid-resistant alpha-amylase expressed in Bacillus subtilis WB600

Yihan Liu, Fuping Lu, Li Yu et al. · Applied Microbiology and Biotechnology · 2007 · 62 citations

Life Sciences, Biochemistry, Microbiology +14

Colloidal nanoparticles prepared from zein and casein: interactions, characterizations and emerging food applications

Yi Wang, Wusigale, Yangchao Luo · Food Science and Human Wellness · 2022 · 45 citations · Full text

Agriculture, Biochemistry, Food Science +17